Friday, November 28, 2008

Here is a short little slideshow of our Thanksgiving dinner just in case you were wondering if I actually use my own recipes. I thought everything came out pretty well, although the walnut chocolate fudge pie at the end of the video could have used about half the amount of chocolate ganache. There are worse mistakes.

By the way, I never got a photo of the cranberry sauce, but it was the same style used in the cabernet cranberry sauce video.

The flatbread appetizer you'll see was made with "Mango Peno" cheese from the Beechwood Cheese Factory. They're in Wisconsin and produce a great variety of very creatively flavored, and all-natural cheeses. I got to sample some a while back, and I was very impressed. Since we like to support smaller, family-owned producers, I encourage you to check out their offerings on the Beechwood Cheese website.

I did the turkey your way, the cranberry sauce, green bean casserole and I am a STAR... errr.... all thanks to you! I sent some cranberry sauce to my neighbors and they think I am so special... I may share... Then again..?

Looks quite tasty! I'm curious about the no-knead dinner rolls. Did they come out with the big holes and moist inerds?

Did you do the separating after the 1st rise and then let them rise in roll form? That's a big guess, as I have yet to make dinner rolls.

Thanks for sharing, and as always, thanks for this great forum. I realized yesterday when I was trying to explain to family members to come here, what makes your site great. It's not just the videos and the unique items, it's the direct access to you on your recipes. That's what makes this such a special site IMO.

Oh Chef John, that looks SO amazing! I too am very jealous of your family.

BTW, the Beechwood cheeses look really delicious, and when you buy them in the log size they're actually a really good price. Equal or better than the price per pound for crappy grocery store cheddar. Why would anyone buy generic store cheese when amazing things like this are available?

Thanks for sharing the scret on this one, I will definitely try out their cheeses!

when you made those dinner rolls, did you basically follow your previous recipe but with smaller portions? Or do you have to cook at a different heat level or for a different time since they are smaller?

Regarding the rolls. Yes, everything was the same. After the dough sat for the 14 hours, I flattened it on a floured board and cut it in 8. Made little loaves, and let rise for 1 hour. I cooked at 425 for 35 min.